Simple Way to Prepare Speedy Bitter Sweet Cocoa Shortbread Cream Puffs

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Perfect Bitter Sweet Cocoa Shortbread Cream Puffs. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Bitter Sweet Cocoa Shortbread Cream Puffs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bitter Sweet Cocoa Shortbread Cream Puffs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bitter Sweet Cocoa Shortbread Cream Puffs is 25 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Bitter Sweet Cocoa Shortbread Cream Puffs using 20 ingredients and 13 steps. Here is how you cook that.

Make a dessert with bitter sweet cocoa. The number of the eggs used in the choux pastry dough depends on the size of the eggs. Add 2 eggs first and add the 3rd egg a little at a time. Once the custard cream is done, cool it off as quickly as possible. These cream puffs are delicious enough even without the shortbread dough. For 25 (when piping 3-4 cm dough). Recipe by Hashigosha

Ingredients and spices that need to be Take to make Bitter Sweet Cocoa Shortbread Cream Puffs:

1. Cocoa choux pastry shell:
2. 40 grams Salted butter
3. 100 ml Hot water
4. 1 pinch Sugar
5. 50 grams White flour
6. 10 grams Cocoa powder (unsweetened)
7. 2 1/2 3 Egg (large)
8. Cocoa shortbread:
9. 50 grams Butter
10. 30 grams Sugar
11. 1 dash less than 1 tablespoon Egg (the leftover from the choux pastry shell)
12. 80 grams Flour
13. 20 grams Cocoa powder (unsweetened)
14. Crème Diplomat:
15. 2 Egg yolk
16. 50 grams Sugar
17. 25 grams Plain flour
18. 250 ml Milk
19. 1 dash Vanilla oil
20. 100 ml Heavy cream (whipped)

Instructions to make to make Bitter Sweet Cocoa Shortbread Cream Puffs

1. Make the shortbread dough. Cream the butter and sugar and add the egg. Sift the flour and cocoa powder together, and fold into the butter mixture. Let the dough rest in the refrigerator for 1 hour.
2. Make the choux pastry shell. Sift the flour and cocoa powder together. Beat the eggs. In a sauce pan over medium heat, add the butter, hot water, and sugar. Bring it to a rapid boil.
3. Turn off the heat and add the dry ingredients. Mix the liquid and dry ingredients until well incorporated. Once it becomes a lump, turn on the heat again and knead it briefly.
4. Turn off the heat and gradually add the beaten eggs. It seems to separate at first, but gradually becomes easier to add the eggs. Mix well each time adding the eggs.
5. The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula.
6. Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
7. You will use about 5 g of shortbread dough per choux pastry shell. Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles. Cover the choux pastry dough with the shortbread dough.
8. Start baking the dough at 200℃. After 20 minutes, reduce heat to 160℃ and bake another 10 minutes.
9. Bake it a total of 30 minutes. Do not open the oven door while baking!! After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry.
10. Make the cream. In a microwave-safe container, add the egg and sugar and mix well. Add the flour and mix until smooth. Add the vanilla and milk.
11. Microwave it for 4-5 minutes without plastic wrap. Take it out a few times and stir well each time. Place it on top of ice water to cool it down.
12. Beat the heavy cream until firm peaks form and add the chilled custard cream. Mix well and the crème diplomat is done.
13. Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.

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